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Friday, April 12, 2013

Raspberry Cheesecake

Is it just me or did we skip from winter right into summer?
The high this week is going to be 87 degrees. April is usually one of the best
weather months in Tampa with highs in the upper 70’s to low 80’s, but upper
80’s? Ugh.

This cheesecake is perfect for spring and summer. It gets a
lovely raspberry flavor from not only fresh raspberries but raspberry liquor as
well. (Booze makes everything better!) The overall flavor isn’t too sweet and doesn’t wallop you over the head.
It has just the right balance of sweet, tart and cream.

In a
medium bowl combine crushed graham crackers, sugar and melted butter. Mix
together until cracker crumbs absorb the butter and are moist. Press into
the bottom of a 9” or 10” springform pan and up the sides about ¾ the way
up. Bake for 10 minutes and then set aside.

Puree
raspberries in a blender or food processor then run through a strainer to
remove seeds. Set aside.

In a
large bowl mix together cream cheese and vanilla. Beat with a mixer until
smooth and creamy. Next add sugar, sour cream, liquor and mix well. Then add
eggs one at a time and mix slowly until just fully incorporated. Finally
stir in cream and raspberry puree.

Pour
filling into crust and bake for 40-55 minutes or until center still
slightly jiggles. Remove from oven and let come to room temperature, then
refrigerate until fully chilled. About 4-5 hours.

Once
cheesecake is fully chilled run a knife around the edge to loosen, then
remove springform pan and serve.